Peaches and Cream Cheesecake Bars (Printable version)
Creamy cheesecake bars on a buttery graham crust topped with sweet ripe peaches and whipped cream.
# What You'll Need:
→ Graham Cracker Crust
01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened to room temperature
05 - ⅔ cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - ½ cup sour cream
→ Peach Topping
09 - 2 cups diced ripe peaches, fresh or drained canned
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon fresh lemon juice
→ Whipped Cream Topping
12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
# Directions:
01 - Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl, stirring until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat the softened cream cheese and granulated sugar together in a large bowl until completely smooth and free of lumps. Add the eggs one at a time, beating well after each addition. Blend in the vanilla extract and sour cream until just incorporated — avoid overmixing.
04 - Pour the cheesecake filling over the baked crust, using a spatula to spread it into a smooth, even layer.
05 - Toss the diced peaches with granulated sugar and lemon juice in a separate bowl until evenly coated. Distribute the peach pieces across the cheesecake surface and gently press them partway into the batter.
06 - Bake for 30 to 32 minutes, until the edges are lightly golden and the center is just set with a slight jiggle remaining. Remove from the oven and allow to cool completely at room temperature.
07 - Once cooled to room temperature, transfer the pan to the refrigerator and chill for at least 2 hours, or until the cheesecake is firm and fully set.
08 - Beat the heavy whipping cream with powdered sugar using an electric mixer until soft peaks form. Be careful not to overwhip.
09 - Lift the chilled cheesecake slab from the pan using the parchment paper overhang. Slice into 12 even bars and top each with a dollop of whipped cream before serving.
# Expert advice:
01 -
- The crust doubles as a structural miracle because pressing it firmly and pre baking it means your bars will actually hold together when you slice them.
- Fresh peaches macerated in lemon juice and sugar create their own syrup that seeps into the cheesecake as it bakes, so every bite tastes like summer concentrated into dessert form.
02 -
- Overmixing the filling after adding the eggs incorporates too much air, which causes the cheesecake to puff up dramatically and then crack as it cools.
- The chilling time is not optional because slicing warm cheesecake bars will give you a soupy mess that looks nothing like the neat squares you envisioned.
03 -
- Run your knife under hot water and wipe it clean between each cut for bakery perfect edges that make every bar look as good as it tastes.
- Taste your peaches before adding the full amount of sugar because peak summer fruit may need barely any, while under ripe peaches benefit from the full two tablespoons and then some.